3. While grill is heating, in large shallow saucepan (fish should be submerged in single layer), combine oils and garlic. Heat oil until it registers 130 degrees F to 150 degrees F on deep-fat frying thermometer.

4. Remove swordfish from marinade, letting excess oil drip back into dish. Season fish with salt and pepper.

5. Grill swordfish in 2 directions to make crisscross pattern on surface, 3 minutes per side. Remove from grill.